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Best Easy Loaded Baked Potato Chili Recipe

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This loaded baked potato chili is thick, creamy, and hearty, combining savory ground beef, tender potatoes, and classic baked potato toppings for a comforting crowd-pleaser. It’s the chili that converted a lifelong hater and is perfect for game day, weeknight dinners, or potlucks.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 4 cups beef broth, low sodium
  • 3 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • For the Topping Bar:
  • Shredded cheddar cheese (about 1 cup)
  • Sour cream (full fat)
  • Cooked bacon, crumbled (about 6 strips)
  • Green onions, sliced (about 4-5)
  • Fresh chives, chopped (optional)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 6-8 minutes. Transfer beef to a plate, leaving about 2 tablespoons of drippings in the pot.
  2. Reduce heat to medium. Add the diced onion and cook until soft and translucent, about 5-7 minutes, scraping up browned bits. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
  4. Add the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir and let toast for about 1 minute.
  5. Pour in the diced tomatoes (with juices) and tomato sauce. Stir well, scraping the bottom. Add the beef broth and bring to a gentle boil, about 3-4 minutes.
  6. Return the browned beef to the pot along with any juices. Add the cubed potatoes and drained kidney beans. Stir to combine.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until potatoes are tender and chili has thickened.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Let the chili rest off the heat for 10 minutes before serving. Set up a topping bar with cheese, sour cream, bacon, green onions, and chives.

Notes

For a thicker chili, simmer uncovered for an additional 10-15 minutes. For a thinner chili, add beef broth a quarter cup at a time. This chili improves overnight; make it ahead for best flavor. To freeze, cool completely and store in airtight containers for up to 3 months. Reheat on stovetop with a splash of broth.

Nutrition

Keywords: loaded baked potato chili, easy chili recipe, ground beef chili, comfort food, game day chili, potato chili, hearty chili

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